Goddamn, these are the most disgusting fucking carrots that I've ever had. They were thin and completely devoid of that delicious carrot flavor. I also think that I feel the back of my throat burning and my tongue tingling a bit.

They didn't have any mold or mildew growing, and I've kept carrots for much longer than that and had them been okay, so I don't think that it was because they were rotting, either.

>>7401862Know the menu well enough to answer questions about all the dishes and make recommendations.Always know the daily specials. Be polite, smile. Pay attention to your tables. Don't fuck up the orders.Bring out drinks in a timely fashion, make sure to provide refills when drinks get low.Bring out food when it's ready so it isn't sitting around getting cold in the kitchen.Bring the check in a timely fashion.

How does /ck/ make Branzino? I got some filleted at the market today and marinated it in oil, fresh parsley, lemon juice, capers and salt/pepper then baked it. I've never had it before but its pretty good.

I lived in the UK for several years and i loved the junk food, especially the Crunchie Bars. I saw these at Target and i was overjoyed to see i could enjoy my favorite candy bar, as they don't sell crunchies in the US.

These fucking SUCK. They don't taste anything like the crunchie bars. They were expensive too.

>>7401307>These fucking SUCK. They don't taste anything like the crunchie bars. They were expensive too. I was disappointed too. There's barely a little layer of toffee-crunchie flavor above what is really just a Chocolate coated Digestive.>Have you ever been really disappointed by a meal or a snack?Sometimes I see Crunchie at a lebanese/arab grocery by a register, where I loathe to buy them all or else look like a pig/ Sometimes I get them from...Comment too long. Click here to view the full text.

I'm moving to college in a week /ck/. I know some of you here are already there or have been in the past, and I'm looking to find ways to make relatively simple meals for a long period of time. Breakfast and lunch I can just buy the same cereal/bread whatever, but dinner will be the main challenge. I can make some fairly simple stuff like Chilli and different types of pasta but buying ingredients for them could be difficult. Any help is appreciated.

>>7395746I buy a couple of handles of Tanqueray at Costco for $20. But I had the opposite trajectory--I used to drink nothing but Taaka and Barton's vodka. I kind of like the tonic mix with the gin. Makes me feel better somehow.

shitloads of very finely diced onions carrots and celery cooked down til caramelisedbrown the fuck out of some beef and pour wine over it to get the crusties off the put it all in the panchopped browned chicken liversminced garliclittle tomato pastehalf water half milkcook down for a billion yearsfinish with parmesan and parsley/basil

I want to cook seafood soups with or without noodles and bisques. I have no idea what to do or what recipe to start with. Seafood appreciation thread, personal experiences, pictures and recipes appreciated.

Easy. First you make seafood stock. You can use fish trimmings, clams, mussels, shrimp, whatever. Aromatic vegetables like carrots, celery, and onions are often added. Make the stock, then add whatever other things you like.

Do a search for bouillabaisse recipes; that sounds exactly like what you're asking for.

Surprise: most chefs who spend 80 hours a week cooking don't want to cook on their time off and eat easy pre-made shit most of the time.

My last chef had a great palate and came up with great dishes all the time, and then I went over to his house and there were stacks of delivery chain pizza boxes in the recycling and frozen chicken tenders stuffed in the fridge.

David Chang is literally using pleb food as part of his appeal as a celebrity chef, because it's quirky and hipster, and because he knows people don't relate to someone whose all highbrow business.

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